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Thinly sliced red cabbage on a white cutting board with a wedge in the background.
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How to Cut & Shred Cabbage

Learn How to Shred Cabbage by cutting into wedges and then thinly slicing with a knife.  In less than 5 minutes you will have perfectly shredded red or green cabbage to add a low-carb and healthy crunch to your favorite taco or coleslaw recipes!

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 33 kcal
Author London

Ingredients

  • 1 head of cabbage red or green

Instructions

  1. Remove any damaged or dark leaves from the head of cabbage.
    Removing the loose and brown leaves from the outside of a head of cabbage.
  2. Place cabbage stem-side down on a cutting board and cut in half lengthwise.
    A head of cabbage with the stem side down on a cutting board being cut in half lengthwise.
  3. Put each half of the cabbage flat side down and cut in half again, going through the stem.
    Cutting a cabbage head into quarters, or wedges.
  4. Locate the stem in the center of each quarter and cut at an angle to remove it. Repeat with the remaining quarters.
    Removing the core of the cabbage by cutting at an angle with a knife.
  5. Place cabbage quarters flat-side down on the cutting board and cut into thin slices.
    Shredding cabbage by thinly slicing it with a knife.
  6. Cut perpendicular to the slices to make smaller 1-2 inch pieces.

    A knife cutting cabbage into thin 1-inch pieces.

Recipe Notes

  • One head of cabbage yields 8 to 8 1/2 cup of shredded cabbage.
Nutrition Facts
How to Cut & Shred Cabbage
Amount Per Serving
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 28mg1%
Potassium 255mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 1170IU23%
Vitamin C 60mg73%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.